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Lemon Chiffon Pie

 Lemon Chiffon Pie
"I've been making this recipe for Lemon Chiffon Pie since before I got married," comments Cathy Dwyer of Freedom, New Hampshire. The ribbons of chocolate compliment the tangy lemon flavor.—Cathy Dwyer, Freedom, New Hampshire
4 ServingsPrep: 25 min. + chilling

Ingredients

  • 1 sheet refrigerated pie pastry
  • 1-1/2 teaspoons unflavored gelatin
  • 2 tablespoons water
  • 1/2 cup sugar, divided
  • 1/4 cup lemon juice
  • 1/2 teaspoon grated lemon peel
  • 1/4 teaspoon salt
  • 2 eggs, separated
  • 1/2 cup heavy whipping cream, whipped
  • 1/2 ounce semisweet chocolate
  • 1/2 teaspoon butter

Directions

  • Cut pastry sheet in half. Repackage and refrigerate one half for
  • another use. On a lightly floured surface, roll out remaining half
  • into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges.
  • Line unpricked pastry shell with a double thickness of heavy-duty
  • foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes
  • longer. Cool on a wire rack.
  • Meanwhile, in a small saucepan, sprinkle gelatin over water; let
  • stand for 1 minute. Heat over low heat stirring until gelatin is
  • completely dissolved. Stir in 1/4 cup sugar, lemon juice, lemon peel
  • and salt. Cook and stir over medium heat until sugar is dissolved.
  • Remove from the heat.

2 of 2

Lemon Chiffon Pie (continued)

Directions (continued)

  • Stir a small amount of hot filling into egg yolks; return all to pan,
  • stirring constantly. Cook and stir over low heat for 3 minutes or
  • until mixture is slightly thickened and a thermometer reaches
  • 160° (do not boil). Remove from the heat. Cover and refrigerate
  • for 45 minutes, stirring occasionally.
  • In a small heavy saucepan, combine egg whites and remaining sugar
  • over low heat. With a portable mixer, beat on low speed over low
  • heat until mixture reaches 160°. Remove from the heat. Beat on
  • high until stiff peaks form. Fold into lemon mixture; gently fold in
  • whipped cream.
  • In a microwave, melt chocolate and butter; stir until smooth. Spoon a
  • third of lemon mixture into pie shell; drizzle with half of
  • chocolate mixture. Repeat layers. Top with remaining lemon mixture.
  • Cover and refrigerate for 2 hours or until set. Yield: 4 servings.
Nutritional Facts: 1 piece equals 444 calories, 23 g fat (11 g saturated fat), 137 mg cholesterol, 393 mg sodium, 54 g carbohydrate, trace fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.